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yorkies.md

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Yorkies (Yorkshire Pudding)

Similar to a popover or a dutch baby, a bready side that's good with roasts or can be stuffed.

The BBC has more good references

Tips

  • The fat that you cook them in is key. Lard is good, Duck Fat is better.
  • The pan and fat needs to be HOT when you pour the batter. It's basically the most important thing.
  • The colder the batter is when you add it to the oil, the better.
  • I use a muffin tin.
  • You can rest the batter overnight for the best results.
  • You can use a blender to make the batter.

TODO Tweaks

  • Try to get a bigger "drop" in the middle by opening the oven 5-10 minutes before they're done
  • Does sifting the flour make a difference? How about a blender versus whisking?
  • Vary fat load - is more better?
    • Too much ends up "weird" with fat pooling in the middle
  • Try to add a dollop of jam after being added to pan and make breakfast yorkies.
    • This didn't work at all. The jam dripped through or exploded. Hard cleanup.
  • Make a giant one in a cast-iron.
    • This worked really well. The amount of fat to use, or even how much batter to use is ¯\_(ツ)_/¯

Ingredients

NOTE: This is designed to be scaled using eggs. 1 egg is ~ 1.25 yorkies, so 5 eggs gets you about 6 muffin tin sized yorkies.

NOTE: 1 egg is not 1.25 yorkies when you use a proper yorkie tin. Ratios will be WIP

NOTE: Flour ratio is WIP. I've seen anywhere from ~28-35 grams per egg. 28 was super "eggy", 35 was more like a popover (in a muffin tin)

Batch of 6 (Muffin Tin)

Measure Grams Ingredients %
4 Large ~57 Eggs 100
400 ML ~100 whole or low-fat milk 175
1 cup 30 All Purpose Flour 53
3 Tablespoons Lard | Duck Fat | Oil

Reference for Scaling

Measure Grams Ingredients %
1 Large ~57 Eggs 100
100 ML ~100 whole or low-fat milk 175
1/4 cup 30 All Purpose Flour 53
1/2 Tablespoon Lard | Duck Fat | Oil

Preparation

Batter

The batter should be prepared the night before

  1. Whisk the eggs and milk until combined
  2. Add the flour and mix again. This should end up as a runny batter.
  3. Let rest for at least 30 minutes in the fridge, up to overnight.

Cooking

Speed is key when you add the batter, the oil should be as hot as possible.

  1. Preheat oven to 425
  2. Add approx 1/2 tablespoon of fat to each cup
  3. pre-heat the tray so that the fat is really hot. You may not hit the smokepoint of lard or duck fat
  4. Give the batter a good stir before pouring
  5. Fill each tin to 3/4 full
  6. Bake 15-20 minutes until golden brown

Cooking Log

2020-05-??: Attempted "breakfast" yorkies with jam. One came out nicely, the rest leaked into the tin. Wasn't fun to clean.

2020-05-17: 5 eggs, 49%fl / 28gr per yorkie. Cooked in a cast iron pan, result was good. Didn't measure fat, but used a lot, which ended up flodding the middle. Was very eggy, Ox liked it that way.

2020-06-14: 6 eggs, 32gr fl per yorkie. Cooked in a proper yorkie tin. Used enough duck fat to cover the bottom of each setting, enough batter to cover 2/3rds. This was way too much batter, and we got 12 before we gave up. One yorkie per tin came out perfectly, and the rest were pancakes.